Buttermilk honey panna cotta with sparkling lemon jelly
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Buttermilk honey panna cotta with sparkling lemon jelly
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
492Kcal
Fat
36gr
Saturates
22gr
Carbs
37gr
Sugars
37gr
Fibre
0gr
Protein
4gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the jelly
- 1 leaf Dr Oetker gelatine
- 4 tbsp freshly squeezed lemon juice
- 50g caster sugar
- 4 tbsp chilled Prosecco (from a miniature bottle)
For the panna cotta
- 4 leaves Dr Oetker gelatine
- 175g clear honey, plus extra to drizzle
- 1 x 300ml pot buttermilk
- 400ml double cream
Step by step
Get ahead
Make these 3 days in advance and store covered in the fridge. Turn out when you are ready to serve.
- Lightly oil 6 x 175ml mini pudding basins and place upside down to drain while you make the jelly. Soak the single sheet of gelatine in a bowl of cold water. Meanwhile heat the lemon juice and caster sugar in a small saucepan, stirring to dissolve. Squeeze the excess water from the gelatine and stir into the lemon mixture then set aside until cool and almost starting to set. Gently whisk in the chilled Prosecco, divide the jelly between the pudding moulds and chill for 2-3 hours until set.
- To make the panna cotta, soak the remaining gelatine leaves in cold water and heat the honey, buttermilk and cream together in a saucepan. When the honey has dissolved, bring the mixture just to a simmer then remove from the heat. Squeeze the excess water from the gelatine and whisk into the hot cream. Allow to cool to room temperature before pouring on top of the jellies; place in the fridge to set for at least 4 hours.
- To serve, dip the pudding moulds very briefly in hot water to loosen the panna cottas. Tip onto serving plates and decorate with a drizzle of honey.
Chef quote
Pudding doesn't get smarter than this...
